Breakfast,Dips & Condiments
An egg salad is my weakness – I have fond memories of my summer days in London, eating M&S egg salad sandwiches in the park with a cup of builder’s tea. Now of course, mayo and my love handles don’t see eye to eye, so I look for an instant, skinny version, where I don’t even need a chopping board – boiled eggs, cut up or smashed in the mixing bowl, homemade yoghurt, mustard, a pinch of black garlic sauce, lots and lots of chili sauce, salt and pepper, loaded onto a slice of bread, bagel half or whatever you have, and for that crunch (since I’m a lazy ass) pumpkin seeds! The extra virgin olive oil drizzle is to make up for the loss of the mayo! promise, you will love this!
The Recipe
Serves
Ingredients
- 2 hard boiled eggs, chopped
- 3-5 tbsp yoghurt – as per your liking
- ½ tsp English mustard
- ½ tsp black garlic paste
- 1-2 tsp chili sauce
- salt and pepper
- 1 tsp extra virgin olive oil
- pumpkin seeds
- toast
Instructions
- Stir the chopped eggs with yoghurt, English mustard, black garlic paste, chili sauce, salt and pepper
- Spread extra chili sauce over the toast
- Top the toast with the egg mixture
- Drizzle the extra virgin olive oil on top
- Sprinkle pumpkin seeds on top
